Spiced Chickpea and Onion Soup

I've chosen to use chickpeas (or garbanzo bean) in a tomato based soup that is thick with slowly caramelised onions. There's a hint of spice in the form of harissa and a touch of green with a last minute addition of baby spinach and rocket (argula).

Heat some olive oil and a knob of butter in a saucepan over a low heat and once the butter has melted add the onions and garlic - stir and then gently sauté for a good 20 minutes or until the onions have softened and become golden.

Stir in the harissa and cook for a further 5 minutes.

Add the tomatoes and continue to simmer on a low heat for a further 10 minutes to allow the flavour to intensify.

Stir in the chickpeas and enough water or vegetable stock to cover the mixture. Simmer for 15 minutes - as the chickpeas are already cooked all you are doing is getting them up to temperature and absorbing the flavours.

Toss in a couple of handfuls of rocket and baby spinach - stir and then taste, adjust the seasoning with salt and pepper as desired.

The soup is now ready to serve.

I've also whipped up some cheese and rocket filled pita breads - toasted in a sandwich press until the cheese is soft and runny, they make a delicious accompaniment to the soup.